| Prep: 40 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 492 | 23g | 14g | 66g |
| sugars | fibre | protein | salt |
| 36g | 3g | 6g | 0.12g |
Oh, the delight of the humble kumquat! This petite citrus, packed with a punch both in taste and health benefits, is the star of my latest culinary creation – the bright and tangy Kumquat Tart. Reminiscent of the warmth of Louisiana sunsets, each slice of this tart weaves a tapestry of flavors that aptly reflect my roots and culinary aesthetic.
Check it out here.
The Intersection of Heritage and Indulgence
My fondness for this recipe transcends the tangy marmalade or the buttery crust. The Kumquat Tart is a manifestation of my dual heritage – the French elegance in the flaky, buttery pastry, and the Creole vivacity in the vibrant kumquat topping. It brings together my Louisiana upbringing and French ancestry in one culinary masterpiece that’s as enjoyable to create as it is to devour.
One Tart, Many Health Benefits
Beyond its tantalizing taste, this kumquat tart is laden with health benefits. Kumquats are a powerful source of beneficial plant compounds, including essential oils, antioxidants, and flavonoids, which can keep your immune system in check. Plus, it incorporates eggs and heavy cream, offering a decent serving of protein and healthy fats. The tart is delightfully balanced, both in flavor and nutrition.
The versatile nature of the Kumquat Tart makes it akin to several other delectable dishes. It can hold its own when compared with the classic French Tarte au Citron or even the ubiquitous American Key Lime Pie. The fresh, tangy flavor profile also suggests that it might pair wonderfully with a scoop of homemade vanilla ice cream or a dollop of clotted cream. Get creative!
Recipes like this encapsulate why I love what I do. Food not only communicates the story of our heritage and tastes, but it also has the power to bring together, create new memories, and nourish our bodies. If you’re fond of experiments, I encourage you to play around a bit. Perhaps replace the kumquats with your citrus fruit of choice, or add a few drops of your favorite liqueur to the mix (an elderflower liqueur, perhaps?).
And so, whether you are a seasoned pastry chef or an enthusiastic home cook, I invite you to try your hand at making the remarkable Kumquat Tart – your taste buds are in for an invigorating treat.
What You’ll Need
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1-2 tablespoon ice water
- 1/2 cup kumquat marmalade
- 12 fresh kumquats, sliced and seeds removed
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Mint leaves for garnish, optional
Method
Step One
In a large bowl, combine 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt.
Step Two
Add 1/2 cup of chilled and cubed unsalted butter to the flour mixture. Use your fingers to cut the butter into the mixture until it resembles coarse breadcrumbs.
Step Three
Gradually add 1-2 tablespoons of ice water to the butter and flour mixture. Use your fingers to mix it together until it forms a dough.
Step Four
Press the dough into the bottom and up the sides of a tart pan. Chill in refrigerator for at least 30 minutes.
Step Five
Preheat your oven to 375°F (190°C). Take the tart shell out from the fridge and spread 1/2 cup of kumquat marmalade over the bottom of the tart shell. Arrange the sliced fresh kumquats on top of the marmalade.
Step Six
In a medium bowl, whisk together 2 large eggs, 1/2 cup of heavy cream, 1/2 cup of granulated sugar, and 1 teaspoon of pure vanilla extract. Pour this mixture over the kumquats in the tart shell.
Step Seven
Bake the tart in the preheated oven for about 25-30 minutes, or until the filling is set and the crust is golden.
Step Eight
Allow the tart to cool completely before slicing. If desired, garnish with fresh mint leaves before serving. Enjoy your homemade kumquat tart!
